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1 Jun 2007

Spicy Nice Turmeric

Turmeric, the golden spice of India, was often referred to as a "poor man's saffron" in the West. This was no longer the case. In the East, particularly India, where it has been cultivated for thousands of years for health, cooking and dyeing, it has always been highly valued.

Turmeric is a member of the ginger family. The main bio-active compound in turmeric is curcumin. Ancient Ayurvedic and Chinese medical practitioners recognized recognized the healing powers of turmeric and now modern researchers have confirmed this stating that curcumin in turmeric has the power to block inflammation, kill infectious microbes, stop cancer, improve heart health and alleviate skin problems. Studies are also being done on it's protection against Alzheimer's Disease.

Turmeric is an excellent source of manganese and iron, and a good source of potassium, dietary fiber and vitamin B6.

An excellent fabric dye, turmeric needs no fixative, so protect your clothing when using it. For a simply dyeing method visit the Lemelson Center website. Depending on which variety you purchase the cloth can be dyed in a colors ranging from bright yellow to a deep orange.

after purchasing, to maintain the flavor and aroma of turmeric, store the powder in an airtight container in a cool, dark and dry place. It has a bitter, peppery taste and a gingery orange perfume.

It is a main ingredient in curry powders and used to color and flavor pickles, mustard, chutneys and other foodstuffs. Turmeric has a strong flavor which increases with cooking so a little goes a long way. Try it in bean, rice and cereal dishes. It is excellent for digestion system and liver and stops bloating and gas, so well worth adding to many of your dishes.

For beauty and first aid info on turmeric visit my other blog Herbs 'n Oils.

Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes. Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender . If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes. Sprinkle with parsley, if using, and serve warm. Servings 4 x 3/4 cup.

Cut eggplants into 1/2 inch slices, sprinkle with salt and leave for 1/2 hour. Wipe dry and lightly brown in skillet, reduce heat, cover and cook until done. Remove and keep warm. In same skillet stir-fry garlic for a minute, add water, turmeric, paprika, cuminseed, and tomato paste. Simmer mixture over low heat for 5 minutes. Stir in the vinegar. Pour sauce over eggplant slices and garnish with the chopped red peppers. Serve at room temperature. Serves 6 to 8 as a side dish.

Interesting post. I've used turmeric a lot but never really knew what it was. Thanks for the information.

This is totally off subject but years ago, I worked with some people from Durban and they gave me a very simple South African curry recipe that was so good but unfortunately it was meat-based. The curry was unlike any I had had before (Indian or Chinese) and I have since lost the recipe so I can't try to veganize it. Do you have a good veggie curry that you could share?

I tend to prefer the Moslem curries of the Moslem Malays living in Cape Town to the Hindu curries of Durbanbut that is a personal choice.

You will find many Durban style curry recipes which are easy to adapt at http://funkymunky.co.za/curries.htmland if you want to try the Malay style curry (without meat of course) there is a simple one at http://www.recipezaar.com/155349

The turmeric rice dish makes me think it may be something similar to saffron rice (which I have never tried). I am impressed ith the amount of turmeric in the indian food I have been trying lately. ope you are staying arm. :)

i'm very into turmeric for its color... had no idea it was a member of the ginger family, Jackie. Great info all over the place here. i knew it was considered the "poor man's saffron" but had no clue how good it really is for you. i'm not a curry fan so i'll look for it elsewhere and try to use it more often for sure...

I have been meaning to incorporate turmeric into my diet because of the cancer fighting benefits attributed to it, but I'm afraid I haven't much experience with curries and such. The U.S. southern cuisine is not apt to use this spice at all. I do think the rice recipe sounds easy and a good way to get some of this healthful spice. Thanks.

My DH had colon cancer several years ago, and his Oncologist, who happens to be Indian, has had him taking a teaspoon of straight Turmeric every day since then. He has had no recurrence of his cancer. His doctor is very enthusiastic in his belief that Turmeric can prevent colon cancer.